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mediterranean grain salad with labne

Yields4 Servings

 5 ½ cups brown rice, cooked
 1 cup quinoa , cooked
  cup currants
 1 tbsp pepitas
 1 tbsp sunflower seeds
  flaked almonds, toasted
 1 bunch parsley, chopped
 6 tbsp labne
 1 lemon, juice
 1 cup extra virgin olive oil
 1 tbsp honey
 10 parsley sprigs

Cook the quinoa and brown rice to packet instructions.


Combine the rice and quinoa in a large bowl. Add the currants, pietas, sunflower seeds and parsley. Dress with the lemon juice and olive oil and toss well.


Place on a serving plate and finish with the flaked almonds and parsley sprigs. Spoon the labne onto the salad in dollops and drizzle the salad with honey.

Nutrition Facts

Servings 0